La Poule
La Poule
Martin, Patricia
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La Belle Cuisine - More Poultry Recipes

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"To cook is to create. And to create well...
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Gigi's Artichoke Chicken

 

 

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"Poultry is for the cook what canvas is for the painter."
~ Jean-Anthelme Brillat-Savarin


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Artichokes
Artichokes
Moragues, Joaquin
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La Belle Cuisine

 


Gigi’s Artichoke Chicken

1/4 cup vegetable oil
3 whole chicken breasts, split and skinned
3 carrots, cut into 2-inch pieces
1/2 pound fresh mushrooms, sliced
One 14-ounce can artichokes,
drained and halved
1/2 cup chopped scallions
1/2 cup sliced water chestnuts
1/8 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups chicken broth
1/2 cup Sherry
2 tablespoons cornstarch

In the oil in a large skillet brown the chicken breasts. Add the carrots.
Cover and simmer 5 minutes. Add the mushrooms, artichokes, scallions,
water chestnuts, thyme, salt and pepper. Cover and simmer 10 minutes.
Combine the chicken broth, Sherry and cornstarch in a small saucepan; stir well. Cook over medium heat, stirring constantly, until sauce is thickened.
Place chicken and vegetables in a greased 13-by-9-by-2-inch baking dish. Pour sauce over top. Bake 45 minutes at 375 degrees F. Baste occasionally with pan drippings. Serves 6.
 

More chicken a la Gigi:
Baked Chicken with Wine-Soaked Vegetables
Chicken and Avocado Casserole
Oven-Fried Parmesan Chicken
Pineapple Chicken
Quick Chicken Paella
Sesame Baked Chicken
Featured Archive Recipes:
Braised Chicken Breast with Pearl Onions,
New Potatoes and Baby Carrots

Braised Chicken with Artichoke Hearts,
Mushrooms and Peppers

 

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